Easy Chicken Potpies

111 Ratings
  • 5 32
  • 4 30
  • 3 21
  • 2 17
  • 1 11

These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.

Everyday Food, October 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Directions

  • In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.

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  • Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Cook's Notes

If you don't don't have time to make the read deal, try a dumpling variation (about 45 minutes) or a pasta variation (about 30 minutes). All are a clever way to use up leftover chicken.

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Reviews (18)

111 Ratings
  • 5 32
  • 4 30
  • 3 21
  • 2 17
  • 1 11
Martha Stewart Member
01/05/2019
I make this recipe all the time. I substitute frozen peas for the green beans and instead of puff pastry, I sometimes use refrigerated pie crust. It is so easy and a great use for left over chicken.
Martha Stewart Member
12/10/2017
I cook this recipe all the time in the winter. It is delicious and filling!
Martha Stewart Member
08/10/2013
This is recipe is very delicious and very easy to make, the whole family loved it !!!
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Martha Stewart Member
07/09/2013
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07/09/2013
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Martha Stewart Member
06/23/2013
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Martha Stewart Member
05/15/2013
This snack really makes me mouth water as well as the life enjoyment with its amazing impression!I got to learn how make this sort of food by myself.this could be also my new life attitude. Galaxy S4 Flip case
Martha Stewart Member
05/06/2013
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Martha Stewart Member
04/21/2013
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Martha Stewart Member
02/07/2013
Thank you for this recipe. I believe French fries will suit beside Chicken Potpies.
Martha Stewart Member
01/06/2013
I found myself making this dish several times ever since the recipe came to my inbox. I make a Shepherd's Pie variation using coconut flour and a smashed potato & ground flaxseed topping baked in one big casserole pan instead. Delicious, go-to and easy favorite. Thank You, Sarah, for all the kitchen-inspirations. :) I am so glad to have signed up for your fun daily digests.
Martha Stewart Member
12/05/2012
Hi, Can serve something on the side of this dish? Like rice or potatoes? Annick from Antwerp, Belgium
Martha Stewart Member
11/08/2012
I didn't have individual ramekins so I put it in a pie plate. I substituted peas for the green beans and put my pie crust on the top. It was delicious and my husband loved it.
Martha Stewart Member
10/14/2012
My kids loved it! And so did I. Thank you for yet another great and simple recipe!
Martha Stewart Member
10/10/2012
Loved it. Substituted peas for the green beans and served in vol-au vents. Delicious!
Martha Stewart Member
10/03/2012
O-M-G....this is the best recipe for Chicken Pot Pie. It's a quick fix, easy to make and tastes absolutely delish!!! We had it last night for dinner and will be making again...and again!! My husband loves CPP's and said this is the best one he's ever had. The recipe made 4 bowls. I ate one and he ate 2.5 bowls! Followed the recipe as written except added a few more splashes of chicken stock after i added the chicken and beans. Seemed a little thick. Keeper recipe!
Martha Stewart Member
10/02/2012
I am teaching my 12-year-old daughter to cook, giving her the assignment of 1 meal per week for the family. She picks the recipe, makes the shopping list and copies the recipe. I suggested she try the Everyday Foods mag because the ingredients are simple and steps are clear. She made this last Wed. for us, what a treat! It was fabulous and she felt confident, needing only a little help from me. Keep frozen chopped onion and peas and carrots on hand to make this a go to recipe any time. A keeper!
Martha Stewart Member
10/01/2012
What should I do to make ahead and freeze?
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